White Bean Tagine
Sesame seeds, couscous and cannellini beans come together in this Moroccan tagine, fragrant with ginger and cinnamon and simmered on the stove. It's finished with cilantro and sesame seeds, season with salt.
35 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 20 min · 35 min total
- medium
- 1
Toast sesame seeds in a wide nonstick frying pan over medium heat, stirring often, until golden (about 3 minutes). Remove from pan; set aside.
- 2
In same pan, combine onion and 1/4 cup water. Cook over medium-high heat, stirring often, until onion is soft (about 5 minutes); add water, 1 tablespoon at a time if pan appears dry. Remove from heat.
- 3
In a 2-3 quart pan, bring milk and 1 cup water just to a boil over medium-high heat. Stir in couscous; cover, remove from heat, and let stand until liquid has been absorbed (about 5 minutes). Keep warm; fluff occasionally with a fork.
- 4
Meanwhile, to onion mixture, add beans, broth, honey, ginger, cinnamon, saffron and white pepper. Bring to a boil over medium-high heat. Then reduce heat so mixture boils gently; cook, stirring occasionally for 5 minutes. Add apricots, cook, stirring gently, just until heated through (about 3 minutes).
- 5
To serve, spoon couscous onto a rimmed platter, top with bean mixture. Sprinkle with cilantro and sesame seeds, season with salt to taste.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
